My kids love to puruse lovely food photos in cookbooks and tell me which things they’d like to make. While my husband and son were making plans to watch the superbowl, my daughter was checking out a baking activity for us ladies. In the Whoopie Pie cookbook by Love Food (UK) she spied after dinner mint whoopee pies, and that was it. She even checked the cupboard and saw we had the ingredients. Except one which she couldn’t reach. So while we were baking the cookies and getting ready to make the frosting I realized we were out of mint extract. Oops! Hmmmm. Here’s where it’s good to have a stocked pantry and the ability to make substitutions and create your own flavors. Although my daughter was hoping for lemon extract. I’m not a fan of lemon and chocolate. Orange, yes. Lemon, no. Next she suggested coffee. I was surprised by her choice, but chocolate and coffee is a perfect flavor pairing.
So we made After Game Mocha Whoopie Pies. My kids not having too many whoopee pies in their lifetime were surprised by how soft the “cookies” were. I had to explain this is more like cake and the cookies aren’t hard like an ice cream sandwich. They understood better after seeing them assembled. And yes, they scored a touchdown with the whole family. These would be great for Valentine’s Day. You could even shape the cakes into hearts.
Mocha Whoopie Pies
(this makes about 30 pies)
1 1/4 cups all purpose flour
1 1/2 teaspoon baking soda
scant 1/2 cup unsweetened cocoa
large pinch of salt
6 tablespoons butter, softened
generous 1/3 cup vegetable shortening
3/4 cup light brown sugar
1 large egg, beaten
2/3 cup milk
1 1/4 cup cream cheese
1/4 cup unsalted butter, softened
2 1/2 teaspoon coffee extract
1 1/2 cups confectioner’s sugarm sifted plus extra for dusting
Preheat oven to 350F. Line 2 large cookie sheets with parchment paper. Sift together the flour, baking soda, cocoa and salt.
Place butter, shortening and sugar in a large bowl and beat with electric mixer until fluffy. Beat in egg followed by half the flour mixture and the milk. Stir in the rest of the flour mixture until incorporated.
Pipe or spoon small mounds of batter on the cookie sheets, spaced about 2 inches apart to allow for spreading. Beake, one sheet at a time for 8 – 10 minutes until risen and just firm to the touch. Cool for 5 minutes on pan, then carefully transfer with palate knife or spatula to a cooling rack to cool completely.
For the filling, place the cream cheese and butter in a bowl and beat together until well blended. Beat in coffee extract and confectioner’s star until smooth. Chill filling in refrigerator for 30 minutes.
To assemble carefully spoon the filling into a pastry bag fitted with a star nozzle or simply spread carefully on flat side of half the cakes. Top the filling with a second cake and dust with confectioner’s sugar if desired.